Thanksgiving is soon approaching, and while the turkey gets all the attention, the pie is really the highlight of the feast. Apple, pecan, and pumpkin are all fan favorites.
Good Food host Evan Kleiman says pie doesn’t have to be tricky to make — it just takes practice. “If you are a person who has been tinkering with sourdough, you can make a pie. … If you just want to make a good effort and then laugh a lot and then eat whatever you get, then try making a pie!”
She advises, “Take your time and make your dough on a different day than you make your whole pie. The dough can stay in the refrigerator for a day or two, it can freeze for a week, and that way you can just focus on making the dough. … Also you do not have to make your pie on Thanksgiving. I would definitely not do that. I would make it the day before. And do not refrigerate it. Pies will stay perfectly fine outside the refrigerator.”
Kleiman gives a walkthrough on pie making, and some recommendations on where to buy the best pies in Southern California.
Fat and Flour (@fatandflourla) - Grand Central Market
Nicole Rucker’s double crust pies have an interesting double crimping for those who love crust. Highlights include her caramel kabocha, classic apple, browned butter apple crumble, chocolate chess and key lime.
Friends and Family (@wearefriendsandfamily) - Thai Town
Crimper extraordinaire Roxana Jullapat continues her tradition of making the classics: old school pumpkin, chocolate chess, classic apple, traditional pecan.
Valerie Confections (@valerieconfctns) - 1st and Beverly or Echo Park
One of LA’s most talented bakers, Valerie Gordon, offers apple cider, winter luxury pumpkin, apple-salted caramel, and pear-cranberry crumble.
Ma'am Sir (@charlesolalia)
Maam Sir might be closed, but Chef Charles Ollalia is still baking under that name. Highlights include pumpkin butterscotch pie with creme fraiche, ube passion fruit cheesecake, cassava and coconut pie.
Bakers Kneaded (@bakerskneaded)
This was a primarily wholesale business before the pandemic. Carlos Enriquez has pivoted to selling at farmers markets and through some of his coffee shop accounts. He’s a great unsung baker. All crusts are whole grain. To order, email firstname.lastname@example.org.
— Written by Evan Kleiman, Caleigh Wells, and Amy Ta